The stuffing is made with sausagemeat but you could easily use beef mince. Finally...a recipe for anyone who doesn't want to use their oven during those (rare) warm summer evenings!
Slow Cooker Stuffed Zucchini Haiku: "The timing's way off! Would've been a 5-star meal, but most of it charred." So I followed this recipe exactly, but was skittish of 6 hrs. on high, so I went w/ the low setting - it smelled amazing most of the day and at around the 5 hr. mark, took on a burning-pizza-aroma. Ugh! The zucchini was burnt in most places to the bottom of the crockpot, and spots of the sausage on top were crunchified. Funny thing is though, it tasted really awesome, but just shouldn't have been in nearly that long. My husband said the picture that I took of it looked like doodie, but I had to post it anyway (the 1 of the 4 zucchini boats that I was able to yank out w/o losing burny bits at the bottom.) I'll gladly make it again, but probably opt to stick it in the oven instead. - 25 Sep 2012 (Review from Allrecipes US | Canada)
Cooked on high for4 hours, then low for another 2. This was an amazing dish and a great way to use big fat zuchini. - 13 Jul 2015 (Review from Allrecipes US | Canada)
I was looking for this recipe for a hot day and some farmers market zucchini- lucky me to find this! I hollowed the zucchini and stuffed it with cooked hot turkey italian sausage and pizza sauce. I layered them in the slow cooker, added a little water, cooked for two hours on low, then was able to place them side by side in the cooker for another two hours. I switched to high and added grated mozzarella for a hour. To serve, added sliced ripe olives and chopped green onions. Delish and so simple. Having the rest tonight... Thanks for the recipe! - 16 Jul 2017 (Review from Allrecipes US | Canada)